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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 393 calories
  • 20 min
  • 4 servings

Ingredients

  • 2 kiwifruit
  • 1 lime
  • 2 mangoes
  • 1 (6 oz) pkg raspberries
  • 24 fl oz vanilla ice cream
  • granulated sugar
  • vanilla extract

Instructions

  1. Wash and dry the fresh produce.
    • 1 lime
    • 1 (6 oz) pkg raspberries
    • 2 mangoes
    • 2 kiwifruit
  2. Juice lime into a blender. Add raspberries, sugar, and vanilla; blend until smooth.
    • 3 tbsp granulated sugar
    • ½ tsp vanilla extract
  3. Pour raspberry-lime pureé into a strainer placed over a medium bowl. Using a silicone spatula, press pureé through the strainer to remove seeds; discard seeds and set sauce aside.
  4. Peel and slice mango flesh away from the pits, starting with the flat sides; medium dice.
  5. Trim, peel, and small dice kiwis.
  6. To serve, place one scoop of ice cream in the bottom of each bowl; top with half the raspberry-lime sauce and the diced fruit. Place a second scoop of ice cream on top, drizzle with remaining sauce, and enjoy!
    • 24 fl oz (3 cups) vanilla ice cream

Nutrition per Serving

Calories
393
Fat
12g
Net Carbs
62g
Protein
6g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • hand or regular blender
  • ice cream scoop (optional)
  • measuring spoons
  • mixing bowls
  • silicone spatula
  • strainer